Extension and prediction of shelf life of dudh churpi

Hossain, SA Pal, PK Sarkar, PK Patil, GR

Sa. Hossain et al., Extension and prediction of shelf life of dudh churpi, J FD SCI M, 38(2), 2001, pp. 124-128

23

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

2

2001

124 - 128

ISI

0022-1155(200103/04)38:2<124:EAPOSL>2.0.ZU;2-B

The effects of storage of dudh churpi, incorporated with or without potassi um sorbate (0.1%, w/w) packed in screw capped glass bottles, high density p olyethylene screw capped bottles, thermally sealed low density polyethylene pouches or left unpacked under ambient environments (6-32 degreesC, 44-88% relative humidity) over a period of six months on moisture, titratable aci dity, free fatty acids, tyrosine, hydroxymethylfurfural, reflectance and se nsory attributes were studied. The physico-chemical and sensory qualities o f unpacked samples deteriorated at a faster rate as compared to packed ones . Among the packages, glass bottle provided maximum protection against dete rioration. The physico-chemical parameters fitted well to the second degree equation (y=A+Bt+Ct(2)) with correlation coefficients >0.94. Using regress ion equation based on mean overall sensory acceptability scores and storage period, it was possible to predict the shelf life of dudh churpi. The pred icted shelf life periods of sorbate added dudh churpi samples, stored in gl ass bottles, plastic bottles;and polyethylene pouches were 871, 577 and 444 days, respectively.